Friday, November 2, 2012

Omurice オムライス


Sweat: 10%
Sweet: 90%

This popular Japanese fusion dish is great for both adults and kids. Omu is the short form of omelette. Together with rice, it basically refers to rice wrapped inside an omelette. I have been cooking this dish for years, once a fortnight usually, and I am still loving it.  The must-have ingredients are rice and eggs. Other ingredients can be easily substituted to your liking. If you do not eat/like chicken, you can replace them with pork, prawns, beef, etc. Or skip all kinds of meat and make a vegetarian version. Yes, it is very versatile!  The recipe above happens to be my favourite combination but feel free to create your own. 

A good tip for making the perfect fried rice is to ALWAYS cook the rice the night before you make fried rice. When cool, fridge it and only take it out just before frying. 



Ingredients:

1 bowl of cooked rice 
1 chicken thigh
5 asparagus spears
2 eggs
1/2 onion
A handful of button mushrooms
Olive oil
Ketchup
Soy sauce
Sugar
Salt
Black pepper

Method:

1. Debone the chicken thigh and cut into small pieces. Finely chopped the onions. Chop asparagus spears and button mushrooms into small portions. 
2. Heat the pan with 1 tablespoon of olive oil. Add all the chopped ingredients in the pan and stir fry them. Set aside.
3. In the same pan, add 1 tablespoon of olive oil. Throw the rice in and start frying. Add the cooked ingredients in and mix well. Add ketchup and a little bit of soy sauce to the fried rice and mix well. Taste the rice and adjust the flavour. Add a bit of sugar if needed. Set aside.
4. Beat the eggs and season with salt and pepper. Heat a flat pan over the stove and drizzle 1-2 tablespoon of olive oil around the pan. Pour the egg mixture in a pan as if you are making an omelette. When the egg mixture is almost cooked, turn off the heat. Add the ketchup fried rice onto the right side of the omelette. Flip the left side over to cover the rice. Flip the omelette onto a plate. 
5. Use ketchup to write messages on top to make it more personal.

No comments:

Post a Comment